Roasted Beets with Thyme

Roasting brings out the sweetness in the beets and infuses them with the thyme. The result is a delicious, easy, rave-worthy side dish.

Serves 4

Ingredients:

1 pound beets, peeled and cut into 1-inch dice

1 tablespoon olive oil

3 to 4 sprigs thyme

Sea salt and pepper

Directions:

Preheat oven to 425F. On a rimmed baking sheet, place a sheet of aluminium foil that stretches the length of the baking sheet. Pile the beets in the center. Tuck the sprigs of thyme in the stack in different sections. Drizzle with olive oil, salt and pepper.

To make a sealed packet, turn the baking sheet so that you are belly up to the long side. Grab each end of the aluminum foil and pull together. Roll the two sheets together, creating a long seal. Roll up each remaining side of the foil.

Place inside the preheated oven. Cook for 1 hour. Let stand for 10 minutes or so. Be careful opening the packet -- a lot of hot steam will be trapped inside.

Warm Brussels Sprouts Salad with Gorgonzola & Sunflower Seeds

Ingredients:

4 cups halved Brussels sprouts

Salt and pepper

2 tablespoon sunflower seeds

2 tablespoon Gorgonzola crumbles

2 tablespoon balsamic vinaigrette

Directions:

Preheat oven to 425F. Spray an oven-safe pan with cooking oil spray. Spread the Brussels sprouts in the pan in a single layer. Lightly spray the sprouts with cooking oil. Sprinkle with salt and pepper. Cook in the preheated oven for 15 minutes, flipping once.